Making a Bran Muffin Delicious – Part 2

Tropical Version for Those with a Sweet Tooth

The second run at the bran muffin recipe will be:

  • 3 cups wheat bran
  • 1 cup boiling water
  • 2/3 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup chopped raw cashews (or other nuts you like)
  • 20 oz can crushed pineapple
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup butter (or butter substitute to make it vegan)
  • 2 1/2 cups white flour
  • 2 tsp. baking soda (make sure it’s fresh or it will affect the rise)
  • 1 tsp. salt
  • 2 eggs, beaten (or egg substitute to make it vegan)
  • 1/2 cup almond milk (or coconut milk– I just ran out)
  • 1 1/2 teaspoons apple cider vinegar

I added 1 cup of bran and the coconut to the hot water, mixed and let it sit until the bran absorbed the water. In a separate bowl, I blended the sugar, honey, pineapple, and butter together using a fork. I added the flour, baking soda, cashews, and salt to the bowl. Then, I went back to my bran bowl and added the eggs, the remaining 2 cups of bran, almond milk. Then I added the flour mixture to this and stirred until well blended.

I poured my muffin batter into 12 extra large silicone muffin cups. I like using these because I don’t have to buy paper muffin cups and with these silicone cups, I can place them on a cookie sheet and make as many or as few as I like and they will all cook evenly. Once the batter was poured, I sprinkled coconut on top with a cashew on each one just to make them look a little prettier.

I preheated my oven to 400º F. I baked until done (because of the extra large muffin cups and the batter was pretty moist, it took 35 minutes). I used a toothpick to test doneness.

This is how they turned out:

 

20170622_170146

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